How to Make Traeger Smoked and Seared Tomahawk Steak at Home

Imagine sinking your teeth into a perfectly cooked, smoky, juicy piece of meat that’s been expertly prepared on your Traeger grill. The Traeger Smoked and Seared Tomahawk Steak is the pinnacle of backyard grilling achievements – impressive to look at and even more incredible to taste. This show-stopping cut gets its name from the long bone that resembles a tomahawk axe and creates a dramatic presentation that will have your guests talking for weeks. Today, I’m walking you through my favorite Tomahawk Steak Recipe that combines the perfect balance of smoky flavor and a caramelized crust that will elevate your grilling game to restaurant-quality results.

Ingredients & Kitchen Tools for Traeger Smoked and Seared Tomahawk Steak

For the Steak:
– 1 (2-3 pound) tomahawk ribeye steak (about 2 inches thick)
– 2 tablespoons olive oil
– 3 tablespoons unsalted butter
– 4-5 garlic cloves, smashed
– Fresh herbs (rosemary and thyme sprigs)

For the Dry Rub:
– 2 tablespoons kosher salt
– 1 tablespoon freshly ground black pepper
– 1 tablespoon garlic powder
– 2 teaspoons onion powder
– 1 teaspoon smoked paprika

Kitchen Tools:
– Traeger pellet grill
– Hardwood pellets (hickory or mesquite recommended)
– Cast iron skillet (12-inch or larger)
– Meat thermometer
– Tongs
– Paper towels
– Aluminum foil for resting

Prep & Cooking Time for a Perfect Traeger Smoked and Seared Tomahawk Steak Dish

– Prep Time: 30 minutes (including bringing steak to room temperature)
– Cooking Time: 1 hour 30 minutes (varies based on desired doneness)
– Resting Time: 15 minutes
– Total Time: 2 hours 15 minutes
– Serves: 2-3 people depending on appetite

Step-by-Step Instructions to Make Traeger Smoked and Seared Tomahawk Steak Easily

1. Prepare the steak: Remove your tomahawk steak from the refrigerator 1-2 hours before cooking to bring it to room temperature. Pat dry thoroughly with paper towels.

2. Make the rub: Combine all dry rub ingredients in a small bowl.

3. Season the meat: Coat the steak generously with olive oil, then apply the dry rub evenly on all sides, pressing it into the meat.

4. Preheat the Traeger: Set your Traeger grill to 225°F and allow it to preheat with the lid closed for 15 minutes.

5. Smoke the steak: Place the Tomahawk Steak Recipe directly on the grill grates and smoke until the internal temperature reaches 115°F for medium-rare (about 45-60 minutes depending on thickness).

6. Prepare for searing: Remove the steak and increase the Traeger temperature to 450-500°F. Place a cast-iron skillet on the grill to preheat.

7. Sear the steak: Add 2 tablespoons butter, garlic cloves, and herb sprigs to the hot skillet. Sear the Traeger Smoked and Seared Tomahawk Steak for 1-2 minutes per side, spooning the butter over the meat repeatedly.

8. Check temperature: Remove when the internal temperature reaches 125°F for medium-rare (temperature will rise during resting).

9. Rest: Tent loosely with foil and allow to rest for 15 minutes before slicing against the grain.

Nutritional Benefits of This Traeger Smoked and Seared Tomahawk Steak Recipe

– High-quality protein source (approximately 50g per 8oz serving)
– Rich in B vitamins, particularly B12, which supports energy and brain function
– Excellent source of iron, zinc, and selenium
– Contains conjugated linoleic acid (CLA), a beneficial fatty acid
– Provides essential amino acids for muscle repair and growth
– Zero carbohydrates, making it keto and low-carb friendly

Variations, Substitutions & Cooking Tips for Traeger Smoked and Seared Tomahawk Steak Lovers

– Alternative wood pellets: Try cherry or oak for milder smoke flavor
– Herb crust: Add chopped fresh herbs to the dry rub for extra aromatics
– Coffee rub: Replace 1 tablespoon of the rub with ground coffee for a rich crust
– Butter alternatives: Use compound butter with blue cheese or truffle for luxury
– No Traeger? Use any pellet smoker, or smoke on low indirect heat on a charcoal grill

Common Mistakes to Avoid When Preparing Traeger Smoked and Seared Tomahawk Steak

1. Cooking cold steak: Always bring to room temperature for even cooking
2. Over-seasoning: Let the beef flavor shine; don’t mask it with too much seasoning
3. Skipping the rest period: Cutting too early loses precious juices
4. Relying on timing alone: Always use a meat thermometer for perfect doneness
5. Searing too long: The final sear should be quick to prevent overcooking the interior

Storage & Reheating Tips to Keep Your Traeger Smoked and Seared Tomahawk Steak Fresh

– Refrigeration: Store leftovers in an airtight container for up to 3 days
– Freezing: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months
– Reheating: For best results, reheat sous vide at 130°F or in a 275°F oven until just warmed
– Alternative use: Slice cold leftovers thinly for sandwiches or salad toppings

Conclusion: Final Thoughts on Making Traeger Smoked and Seared Tomahawk Steak at Home

The journey to mastering the Traeger Smoked and Seared Tomahawk Steak might seem intimidating at first, but the process is actually quite straightforward with the right tools and techniques. The combination of low-temperature smoking followed by a high-heat sear creates a perfect crust while maintaining a juicy, tender center that’s simply unmatched by other cooking methods. Whether you’re celebrating a special occasion or simply treating yourself to a luxurious meal, this Tomahawk Steak Recipe deserves a permanent place in your culinary repertoire. Remember, patience is the key ingredient—from bringing the meat to room temperature to that crucial final rest before slicing.

FAQs About Cooking Traeger Smoked and Seared Tomahawk Steak

Q: How much tomahawk steak should I plan per person?
A: Plan for about 16oz (1 pound) per person before cooking, which accounts for the large bone weight. This typically results in 8-10oz of actual meat per person.

Q: Can I cook a frozen tomahawk steak on a Traeger?
A: It’s not recommended. Always fully thaw your tomahawk steak in the refrigerator (24-48 hours) before bringing it to room temperature for cooking.

Q: What internal temperature should I aim for?
A: For medium-rare, aim for a final rested temperature of 130-135°F (remove from heat at 125°F). For medium, aim for 135-145°F (remove at 135°F).

Q: Do I need to flip the steak during the smoking phase?
A: No, the convection-like airflow in a Traeger means you don’t need to flip during the smoking phase, only during the final searing.

Q: Why is my tomahawk steak still raw near the bone?
A: The meat closest to the bone cooks more slowly. Ensure you’re using a meat thermometer to check multiple spots, and consider a slightly longer rest time to allow heat to distribute evenly.